All the flavors and textures you could possibly imagine… on a single skewer poked through only three things. These quick and easy to make kabobs are sweet, salty, savory, tangy, crispy and fresh.

What’s for lunch? How about some easy salmon sliders that even your toddler could put together?

I used to be SUPER intimidated to cook salmon since it’s much more expensive than meat and fairly delicate. I was afraid I would completely screw it up all the time. There are times where I don’t cook it exactly how I want to (honestly, while making this recipe I got distracted setting up my camera for photos and cooked it for a minute too long lol). But the thing is, it’s still delicious! And you only get better with practice. If you’re really nervous, try starting off with one fillet and go from there!

Mix soy sauce, brown sugar, garlic, honey, and water in a saucepan and bring to a boil. Then combine water and corn starch mixture and reduce heat. The longer you cook, the thicker the sauce will get, so cook based off of personal preference. Remove from heat and allow to cool. You can store in the fridge for 3-5 days in an airtight container.

I invited the BIN team over to my house last week for a change of scenery and we decided we needed to make something delicious for lunch. We’re a busy bunch and all had check-ins to do, so we wanted something quick. And it was a hot day so we needed something refreshing that could be served cold. Since we’re also talking about sustainability this month, we decided to get fish from a local fish market here in town. It was a group effort and it turned out fabulous. The only cooking required is the rice, and if you have a rice cooker you can just set it and forget it. Which is exactly what we did. We put the rice on and sat down to get our work done. Once the rice was finished we let it cool and piled on the toppings. If you’re looking for a simple, delicious, and healthy recipe, we’ve got you covered with this one!